Sambal Stingray (Ikan Bakar)

Sambal Stingray, or Ikan Bakar, is a popular dish in Malaysia and Singapore, featuring grilled stingray with a spicy sambal sauce. The highlight of this dish is the sambal, made from chili peppers, garlic, shallots, and belacan (shrimp paste). Marinated in this spicy mixture, the stingray is grilled to tender perfection, creating a flavorful seafood experience. Sambal Stingray is often accompanied by fragrant rice or a fresh salad, offering a delicious meal that appeals to seafood enthusiasts.

Ingredients

• 2 medium stingray wings, cleaned
• 1/2 cup dried shrimp, soaked
• 6 cloves garlic, peeled
• 4 whole shallots, peeled
• 6 whole red chilies, seeded
• 1 Tbsp belacan (shrimp paste)
• 1 tsp sugar
• 1 Tbsp tamarind paste
• 2 Tbsp water

Instructions

1. Blend soaked dried shrimp, garlic, shallots, red chilies, belacan, sugar, tamarind paste, and water until smooth to make the sambal. Adjust seasoning with salt.
2. Marinate the stingray wings with half of the sambal paste for at least 1 hour.
3. Preheat the grill to medium-high heat, approximately 375°F (190°C).
4. Grill the marinated stingray wings for about 8-10 minutes on each side until cooked through and slightly charred.
5. Serve the grilled stingray wings with the remaining sambal paste on the side.

Keywords: Dinner, Seafood, Spicy, Grilled

Spice Rack: Chili Powder, Garlic Powder, Shallot Powder, Cayenne Pepper, Turmeric

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